Breakfast bean hash 021

Our Brekkie Bean Hash is perfect for a filling weekend breakfast or a brunch date with your little kids.

  • Serves

  • Prep

  • Cook

    • Vegetarian


    • 1 tablespoon unsalted butter
    • 2 garlic cloves, finely chopped
    • 300 g/10½ oz cooked cold potatoes, cut into 1 cm/½ in dice
    • 175 g/6 oz canned haricot or cannellini beans, drained and rinsed
    • 125 g/5 oz cooked carrots, cabbage or other leftover cooked vegetables, cut into small dice
    • 4 tomatoes, deseeded and finely chopped
    • 3 tablespoons tomato purée
    • 1 teaspoon mild smoked paprika
    • 6 tablespoon low-salt vegetable stock
    • Freshly ground black pepper


    1. Heat the butter in a pan over a medium heat. Add the garlic + fry for 1 minute, stirring, until softened.
    2. Turn the heat to medium-low, add the cooked potatoes, beans, cooked vegetables, tomatoes, tomato purée, smoked paprika and stock to the pan. Stir until combined + cook for 9 minutes, stirring often. Add an extra splash of water if the mixture looks too dry.
    3. Season the hash with a little pepper + spoon it into bowls. Sprinkle over the cheese, if using, and serve with fingers of toast by the side.
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